Italian Pasta Sauce
As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin
Reviews
Great recipe! I used chicken broth as others suggested. This made quite a large batch but reheated well for leftovers.
I use both chicken
Good recipe. One I have used per my family for many many yrs! All but the celery. Renee was right about the chicken stock! Using beef stock will ruin the flavor as far as I'm concerned. I use chicken stock rather than beef bouilion in my French onion soup as well. No beef stock ever!
Luscious old world flavor which I adore. Come on people, lets quit eating 'instant' meals all the time?!
If anyone has read a question here that asked why one would use chicken broth or stock instead of beef broth, because this recipe uses beef as a primary ingredient. I learned something from Americaand#039;s Test kitchen years ago and that is to always use chicken broth or stock because they taste much better than beef stock. In their test kitchen they tested all of them and found that beef broth was unpleasant across the board when compared to chicken broth. For years now Iand#039;ve used chicken stock in my beef recipes such as my Beef and Barley soup or Beef Stew. It tastes great! Happy Cooking!
Excellent recipe! I followed the recipe exactly and had great results. Makes lots so plenty to freeze too.
I have a question that maybe someone who reads this can answer. If you are making a beef based recipe, why would you suggest chicken broth or stock, instead of just matching beef with beef, and using beef broth/stick? Just curious.